Peanut butter and chocolate chip cookies made with natural peanut butter and kosher salt.

Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Cream butter or margarine with brown sugar and white sugar. Add egg and vanilla. Mix well. Stir in peanut butter, baking soda, and salt. Make sure it is well blended. Add flour and chocolate chips.

  • Drop teaspoons of cookie dough then flatten with fork slightly on greased cookie sheet. Bake for 5-6 minutes or until just showing a hint of brown on edges. Don't overcook. Let cool on cookie sheet for 5 -10 minutes. Then transfer to cooling rack.

Nutrition Facts

225 calories; protein 4.9g 10% DV; carbohydrates 20.4g 7% DV; fat 15.1g 23% DV; cholesterol 23.9mg 8% DV; sodium 168.5mg 7% DV. Full Nutrition

Reviews (166)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/27/2003
This is the best PB recipe I have ever used. I used just regular peanut butter and regular choc. chips. Which worked out perfectly! You will see that the cookies will turn out chewy and tastful! Read More
(40)

Most helpful critical review

Rating: 2 stars
02/19/2013
I was not happy with these at all. The dough was soft so I already had concerns, but given the mixed reviews I chose to plod on and follow the recipe with no changes other than to chill the dough overnight. The result was a cookie that was so soft it had little structure to support it once it was picked up - as others experienced, it fell apart into pieces, pieces that were too fatty and not sweet enough. I compared this recipe to a similar recipe I loved, with a 2:1 ratio of peanut butter to butter - and what I found explains what went wrong with this recipe. It needs 2 T. more of both brown sugar and white sugar, which explains why these cookies were not sweet enough. The recipe needs more flour, maybe 1/4 cup, which explains why they were too fatty (I'd almost call them kind of soggy) and had so little structure. In the end, while I liked the double amount of peanut butter to butter, this pretty much fell apart after that - pun intended. Read More
(20)
193 Ratings
  • 5 star values: 115
  • 4 star values: 45
  • 3 star values: 11
  • 2 star values: 9
  • 1 star values: 13
Rating: 5 stars
03/27/2003
This is the best PB recipe I have ever used. I used just regular peanut butter and regular choc. chips. Which worked out perfectly! You will see that the cookies will turn out chewy and tastful! Read More
(40)
Rating: 5 stars
05/03/2004
Soft chewy and delicious! These are wonderfully yummy! (And have no trans fats!) I followed the recipe almost exactly- just added 2 more tablespoons of flour and another 1/8 teaspoon kosher salt. Also instead of mixing in mini chips I added three regular-sized chocolate chips to the center of each pb cookie after baking. For the crumbling problem- baking longer is not the answer!! I would recommend using insulated baking sheets and a good thin metal pancake turner to remove the cookies. Be sure to allow them to cool for 1-2 minutes before removing. Read More
(31)
Rating: 5 stars
09/05/2005
I am an avid cookie baker and these are my favorites to make by far. They are easy and delicious and always get rave reviews. The key is to scoop them with about a 1TBSP round measuring spoon and use baking sheets insulated with air. Also I usually cook about 8 minutes and leave on the sheet after for atleast 5. They are amazing!! Read More
(25)
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Rating: 2 stars
02/19/2013
I was not happy with these at all. The dough was soft so I already had concerns, but given the mixed reviews I chose to plod on and follow the recipe with no changes other than to chill the dough overnight. The result was a cookie that was so soft it had little structure to support it once it was picked up - as others experienced, it fell apart into pieces, pieces that were too fatty and not sweet enough. I compared this recipe to a similar recipe I loved, with a 2:1 ratio of peanut butter to butter - and what I found explains what went wrong with this recipe. It needs 2 T. more of both brown sugar and white sugar, which explains why these cookies were not sweet enough. The recipe needs more flour, maybe 1/4 cup, which explains why they were too fatty (I'd almost call them kind of soggy) and had so little structure. In the end, while I liked the double amount of peanut butter to butter, this pretty much fell apart after that - pun intended. Read More
(20)
Rating: 4 stars
10/22/2003
I thought that these cookies were really good! They were a little soft while i was making the batter so I added a little more flour. They came out thin big and crispy! Delicious!... Also a hint to the person who made them and they fell apart: Did you let them cool for 10 to 20 minutes to let them harden!? Read More
(15)
Rating: 1 stars
02/02/2004
they totally fall apart no matter how much longer you cook them and I cooked them for up to 9 minutes in my oven!! Frustrating and not that good anyway! Sorry. Read More
(12)
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Rating: 5 stars
03/27/2003
Very nice cookie! It was just sweet enough and had good peanut butter flavor. Many other pb cookie recipes have way too little pb or too much flour. My family really enjoyed this one--a definite keeper. Read More
(8)
Rating: 4 stars
03/16/2011
These cookies came out perfect. Nice and soft and chewy. I did add more flour though....about 1/4 cup. Also I used 1 cup of large chocolate chips. Read More
(7)
Rating: 5 stars
03/27/2003
These are the best peanut butter cookies. I left out the chocolate chips and the cookies were still great. They did not have a whole lot of sugar so that the peanut butter taste was not overpowered. Read More
(6)